Participants: Jeremy Dixon
Series Code: CKT
Program Code: CKT000015A
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00:21 Welcome to Cook 30. I'm Jeremy Dixon from the Revived Cafes
00:25 in Auckland, New Zealand. And I also wrote the Revived Cafes 00:28 Cookbooks. And today I want to share with you some delicious 00:32 cafe style meals you can cook at home. Cook 30 food is all 00:36 about using whole food, plant based ingredients. 00:39 We're going to be using great protein sources like nuts 00:42 beans and lentils. Whole grains like brown rice and quinoa 00:47 tying it all together with fresh fruit and vegetables 00:50 and international flavors and fresh herbs and spices. 00:54 And the best part about Cook 30 food is you don't have to spend 00:58 hours slaving away in the kitchen to make it. 01:00 I'm going to show you how you can make a delicious meal 01:03 for your family in just 30 minutes and you'll not believe 01:07 just how easy it can be. 01:09 On the menu today we have a delicious Mexican feast. 01:13 We have a corn and pepper fiesta served with Guacamole 01:17 Zesty Coriander Rice and a fresh Mexican Salsa 01:22 We'll heat up some black beans and lettuce and for dessert 01:26 we'll have freshly cut mangoes with lime juice. 01:30 Okay the first thing when you start a meal is to make sure 01:33 that you got your kitchen prepared. 01:35 We've got the jug boiled, boiling water ready to go. 01:38 pans on the stove, chopping board, knife, clear bench area 01:44 and a fridge and cupboards stocked with lots of healthy 01:49 foods that we can use. First thing we're going to do is 01:52 the brown rice. So I've got a hot pan here and we're going to 01:57 cook brown rice. The recipe is basically two to one. 02:00 So we're going to start with one cup. This is a big container. 02:03 One cup of brown rice, and I usually use long grain because 02:07 it generally takes less time to cook. 02:11 And then we're going to use two cups of boiling water. 02:17 This is the standard recipe for brown rice. 02:28 So we'll let that cook. Bring it to a boil, so I'll just turn 02:31 it up so it's nice and hot and then turn it back down. 02:35 Rule for cooking rice, number one - you want the lid on 02:37 This is the absorption method which means you want the water 02:40 to be absorbed into the rice not steaming out the top of the pan. 02:44 Also, don't stir it. You'll ruin the little steam holes 02:47 that come up to cook the rice. Just leave it then and when it 02:50 starts boiling and bubbling we'll turn the heat right down 02:53 so it's just simmering and just bubbling. It will take around 02:56 20-25 minutes to cook. Ok we're going to start with 03:00 the corn and pepper fiesta. 03:04 And we're going to use canned corn. If you've got fresh corn 03:09 that's great as well. Just going to open these cans 03:13 And this is a really easy salad to make. Very, very quick. 03:19 Very nice and Mexicany. Two cans of corn, drained in the sink. 03:32 And I'm going to mix it in the bowl we're serving it in. 03:36 We can save a lot of dishes by doing that. 03:44 Two cans of corn. Lovely yellow batch that one. We have a 03:50 red capsicum or bell pepper. Depends what country and what 03:54 you call them. Take out the insides and we're just going to 03:57 dice this really finely. So to start with you want to slice it 04:03 really finely. You want a really sharp knife for this. 04:06 It can slide off and take your finger off. 04:15 And what we're going to do with every dish which I try to make 04:18 is to add a lot of color. And color just makes food look good 04:23 and if it looks good, it will generally taste good. 04:28 Line them up together, chop them up together. 04:31 Another run through as well. 04:34 You want to make sure it's no bigger than the corn. 04:41 Put that in there as well. 04:47 Going to add some spring onions or scallions or green onions 04:52 or whatever you call these. Going to add three of these. 04:56 These add lovely color, chop off any ends that aren't fresh 05:03 Chop off these ends as well 05:07 Cut them in half and just slice them through. It's quite nice 05:12 to slice things diagonally if you get a chance, like this 05:15 really fine and when you're slicing these type of things 05:18 you want to make sure your knife is going all the way 05:20 through to the board or else you're going to end up with 05:22 all these bits that are joined together. 05:26 So a nice slice, rocking the knife back and forth 05:29 so you're getting a clean contact with the board. 05:32 And you don't end up with too many bits joined together. 05:41 Catch any of the ends that have missed out. Look at that. 05:47 Put that in as well. Lovely colors. Ok, the rice as you 05:51 can see is now bubbling away so I'm going to turn that down 05:55 to very, very low heat so it will keep simmering gently. 06:03 So now we have to add a bit of dressing to this. So we'll add a 06:05 tablespoon of oil, I've got some extra virgin olive oil 06:12 just a good sprinkle of salt 06:16 and I think that's pretty much all the ingredients. 06:20 Just mix it up, the oil sinks down. You don't need sweetness 06:26 for this one because the corn is very sweet. Mix it around. 06:31 Just like that. Make sure you leave some green at the top. 06:35 And that is ready to go to the table. How quick is that? 06:41 It wouldn't be Mexican without Guacamole. So we'll get two nice 06:45 avocados. I'm going to cut into them, cut them in half long ways 06:52 Lovely. Look at that lovely green coming through. 06:57 Not too bad. Just going to get the stone out of that 07:16 Take off the skin, it's a great way of getting the creamy flavor 07:19 in a Mexican meal. You can buy some prepared guacamole but 07:24 I've never had any success. They taste a million miles away 07:28 from the fresh stuff, really. 07:33 A little blackness happening there, we'll cut that out. 07:37 Everything else is fine. So put that in a bowl 07:42 We're just going to squash it down with a fork 07:47 and mash it up so it's lovely and fine. 08:14 Here we go, it's coming along getting there eventually 08:16 You don't want to mash it 100 percent, just a few lumps 08:23 is quite nice but generally mash most of it. 08:25 Mash it up reasonably well like that. Add the juice of a lemon 08:34 Squeeze it in the lemon juicer here 08:40 It gives it a lovely acidic bite. Avocados are very mild 08:43 vegetable, a fruit actually. Pour it through my fingers 08:51 Oh! One always goes in doesn't it? 08:58 Need some salt, so half a teaspoon of salt. 09:04 And red onion to give it some more bite. Just a quarter of red 09:11 onion, we don't need much. So again chop off the ends 09:16 We just want to cut thin slices hold them together 09:24 You want it really, really thin 09:28 This is a nice easy way of cutting thin slices. 09:32 It's probably about enough actually. 09:36 Clump it together and slice it into really thin slices 09:41 You don't want big chunks of onion coming in your meal 09:44 since it's not cooked, so get it nice and thin is worth it. 10:01 Add it into the avocados. 10:03 So that's all the ingredients. 10:06 Ah, clove of garlic. One clove of garlic in the garlic press 10:10 press it through, just like that 10:17 and we'll stir it up and the Guacamole's made. 10:22 The salt, lemon juice and onion combine really well. 10:25 You can add tomatoes as well but because I've got salsa 10:30 happening we'll do a basic avocado and onion. 10:34 There we go, all ready! 10:40 I've got beautiful home grown tomatoes for the Mexican salsa 10:44 and these will really make this dish beautiful 10:46 So chop off all the home grown bits 10:54 Chop off the stuff you don't want. I've got a beautiful 10:57 yellow one, look at that. So for salsa you want them really thin 11:03 for the salsa I like. You still want it a bit chunky not blended 11:08 So chop it into rounds like that and chop through it 11:24 And then the other way with the knife, like that 11:30 And then the same with these guys. You want about two cups. 11:40 Those little end bits can be quite dangerous. 11:43 Let's keep slicing. It's really nice making your own salsa 11:47 You can buy salsa at the super market but I think making 11:51 your own, it only takes a couple of minutes and the flavor is 11:54 just WOW compared to what you can get in a package. 12:19 Get it chopped up right through, looking beautiful. 12:29 Ok, we're going to add some red onion. We'll use the one we 12:31 used before. Again, a quarter. The big onion is better than 12:36 the small onion, and we're going to make little cuts 12:43 dice this up really finely 12:50 Here we go. We're going to add some cilantro. 12:55 This is lovely as well. We're going to cut this up finely. 12:58 We're going to cut all the leafy bits 13:02 that's half the cilantro and we're going to preserve the rest 13:07 of the stalks for the cilantro rice later. 13:12 You want the juice of some limes. I'll just grab 2 limes 13:17 They're juicy and we're going to juice these 13:26 You want about 4 tablespoons of lime juice 13:34 and add a bit of salt, half teaspoon of salt 13:40 And that's pretty much every thing. Ah, chilies. 13:43 We can't go without chilies. I've got a nice chili here 13:45 They're not too hot. So again taste your chili, know what 13:49 your capabilities are. We're just going to dice this chili 13:54 really finely slice it. You've got some nice hot flavors 13:58 coming through. This one is a really mild one 14:01 but just go cautious if you need to. 14:11 Put the seeds and all in. 14:16 And we'll just squeeze a clove of garlic in as well 14:24 Where's that? I think it's over here. Ah there it is. 14:28 And here we go. We'll just infuse it with garlic. 14:34 Mix this lovingly on the board here. Like that. 14:41 Doesn't that look beautiful? In the next course of 10 minutes 14:44 these flavors will mingle beautifully... 14:53 don't forget all the juice, 14:54 and we'll just pour this lime juice on here as well. 15:01 You have a really delicious, you know it's going to taste good 15:04 Lime, cilantro, salt, lemon juice, all the great things 15:09 for a delicious salsa. 15:13 If you've just joined us on Cook 30, we are cooking a 15:15 delicious Mexican feast. We have a corn and pepper fiesta 15:20 guacamole and zesty coriander rice. 15:24 We're making a fresh Mexican Salsa, much better than what 15:28 you can buy at the supermarket with some black beans 15:31 and lettuce. And to finish off we're going to have freshly 15:34 cut mangoes and lime juice. 15:37 And this Mexican meal is some thing I really love about food 15:39 just to be able to have on the table all this deliciously 15:42 healthy and interesting flavors and just put them on my plate 15:47 and eat them how I want. Every one can customize their meal 15:50 how they want. So it's a really fun way to eat. I love this 15:52 style of cooking. So we're going to add some black beans 15:55 which is very Mexican. We're just going to empty the beans 16:00 into the pan and warm them up. You can get great canned 16:03 beans from the supermarket and most of them don't carry lots 16:08 of preservatives and things. Do check the labels. 16:10 Just simple black beans, just going to drain them out here 16:15 Drain out most of the water, leave a little bit in 16:18 and just put them in the pan and warm them up. 16:29 I'll try one and see what it's like. 16:32 Nothing really flavorsome at all which is good. 16:35 I'm going to add just a touch of salt, to add a bit of flavor 16:40 Let it warm up there for a couple of minutes. 16:45 Now we're going to add some lettuce. It's a great thing 16:48 to add to it. And again, it's called Romaine lettuce 16:51 my favorite lettuce, nice and crisp. We're just going to slice 16:55 it really thinly to make it easy to work on the plate 16:58 so just as thin as you can, slice it up 17:05 and this will add some nice greenery and freshness 17:09 to all our other Mexican ingredients. 17:14 I'm just going to put that in a bowl 17:17 it's ready to go on the table. Just kind of drizzle over 17:22 If your lettuce is a bit wilted just a little bit of water splashed 17:25 over it can help as well. So it's ready to go to the table. 17:30 And before we start dessert we want to make sure we flip 17:32 the cutting board so we don't get the oniony flavors coming 17:35 through in the dessert. One of the things I love doing when 17:38 I go shopping is looking at people with shopping trolleys 17:40 Not in any way to judge them but just to see what people eat 17:44 And sometimes you see mothers with children putting into the 17:48 trolleys absolutely, stuff that is not food it's just full of sugar 17:53 full of flavorings, preservatives, processed foods 17:57 and it just so many more amazing things God has created 18:01 for us to eat. Things like a simple mango. A mango 18:05 at the end of a meal will be much more satisfying and 18:07 enjoyable than some chocolate encrusted, white flour sugared 18:11 horrible dessert. So I encourage you to make really good choices 18:16 when you go to the supermarket and get good healthy stuff. 18:18 So I've got a great Mexican finish off for this and that's a 18:22 mango. So slice them the long way around the stone 18:30 so you're just missing it. Let's see if we can get 4 good cheeks 18:44 Look at that 4 beautiful cheeks. We're going to eat this later. 18:48 What we're going to do is slice them through here, you know 18:51 this trick and create lovely edible squares that we can eat 18:57 with the skin. Just a really quick way to prepare mango. 19:03 Just score through there 19:07 This will be far more satisfying to make you far more better 19:11 and healthier than some of the other sweet horrible things 19:15 that you can buy in the super market. 19:20 And we're going to top this off with some lime juice and 19:23 some mint. So we not only have mango but some other amazingly 19:28 created flavors as well. 19:32 Eating these types of healthy foods you are going to have 19:36 so much more vitality in your life. Ever since I started 19:38 eating healthy food about 10 years ago, I need less sleep 19:41 I have more brain power, life is so much more better when you 19:46 have a clear brain and a healthy mind and body. 19:49 And not to mention that you're not going to get all those 19:51 horrible diseases that you can get. 19:52 So basically you just flip them out, like that. They might 19:57 break apart. Just throw them on a nice wooden board. 20:05 They might break apart a little bit. 20:10 They mustn't bend, just like that. 20:22 Just going to get the juice of a lime. 20:24 Just a squeeze over it. Oops I've cut that the wrong way. 20:32 You need to cut them in half this way to squeeze them. 20:35 And by squeezing this will help it stop going off, just keep it 20:37 for those final minutes before we serve. 20:45 And just put some garnish ones like that. 20:49 Perhaps we can use the limes to cover the interesting ones 20:55 And now for mint, just chop it up. Chop off the long stalks 20:59 Just roll it up into a cigar shape 21:06 And you cut it like that 21:14 Garnish the top and you have a healthy dessert to finish off. 21:23 OK, let's see how the rice is going. 21:26 Looking pretty good. Let's turn that off. I think it's done. 21:31 If you want to see that the rice is done, all we do is 21:33 pick it up and just pull back and you can see underneath 21:38 that there's no water left. And generally that's a good way 21:40 of telling your rice is finished It's all finished and as you 21:43 can see it's nice and fluffy which is great. 21:45 I've made twice as much rice because I'm going to store some 21:52 So grab some kind of container and put some rice in here 21:56 and that means tomorrow when you want to make a nice healthy 21:58 breakfast of stir fry or have a curry on rice, you've got 22:02 some rice in the fridge. This will keep round about 3 days 22:06 The trick is to make sure it cools off and then put it in 22:11 the refrigerator and it should last a few days. 22:18 I'll put it aside for it to cool off, won't put the lid on yet 22:21 Just a handy tip to keep your fridge stocked with useful foods 22:25 So that was beautiful rice. Now we wanna make it more delicious 22:31 Now you can serve curries and things with plain rice like this 22:35 but with Mexican we want to add a little more flavor 22:38 So I've got the coriander or cilantro stalks I used before 22:42 I'm just going to trim off the ends. 22:45 And we're just going to slice these 22:49 really thinly and these little ends of the coriander 22:55 are really delicious and add lots of flavor 22:58 Just take your time and cut through 23:03 with the leaves as well so we want a really nice even covering 23:12 If there's one thing you could probably use to improve cooking 23:17 and give more flavor is the use of fresh herbs. 23:20 You've probably noticed that I use a lot of herbs in my cooking 23:23 Coriander or cilantro is lovely to have in a lot of dishes 23:28 You want some fresh parsley, mint is really amazing too 23:33 in savory dishes and in some sweet dishes. You can grow thyme 23:38 oregano, there are so many beautiful flavors you can have 23:43 to add to your meals. So if you have a little herb garden 23:46 at home I've got one. Pop out anytime, pick some herbs 23:50 and then instant flavor, instant freshness 23:54 There's one thing you can do try getting some herbs. You can 23:56 buy them at the supermarket as well 23:58 but there's nothing like having a garden at home. 24:00 So we're going to put this in with the rice 24:05 I'm going to add some lime juice. Fresh lemon and lime 24:10 is another thing as well. It makes such a difference. 24:16 Cut these limes in half. The trusty lemon squeezer once again 24:34 Just like that, look at that. 24:37 Also I'm going to add a bit of zest as well 24:39 We've got some beautiful zest on here. I should've done that 24:42 before taking the juice out. Use the fine setting on 24:51 your grater and grate some of this into the rice. 24:55 Adds a bit more flavor, the smell is amazing. 25:05 You don't need much but it will add an extra touch as well 25:11 Add a little bit of salt, about half teaspoon of salt 25:16 and just a splash of extra virgin olive oil 25:20 and mix this up. This is going to go beautifully 25:33 We've got a bowl here to go, 25:36 pour it into the bowl. 25:39 And you know that it's going to taste fantastic. 25:44 And again I like to use brown rice rather than white rice 25:49 Basically to make white rice you take brown rice 25:52 take off all the fiber, nutrients and vitamins 25:55 and you get white rice. So, brown rice is much healthier 25:59 option to choose. These beans look as though they're cooked 26:03 They're warmed up nicely so we are going to put it into a bowl 26:13 This will go as a great protein in the Mexican meal 26:22 Here we go. Turn this stove off. 1, 2, 3, 4, 5, 6 ingredients 26:28 that we can piece together and make into our own Mexican feast. 26:35 Now the fun part about this Mexican feast is serving it 26:38 You can choose any quantity you like of the different foods 26:42 I always start with brown rice first on the base 26:47 I'll add some black beans on top of that 26:54 Make a little bit of a well and serve some of the corn and 26:57 pepper fiesta, beautiful and colorful 27:00 The salsa, delicious! A little bite from those chilies 27:07 And a good dollop of guacamole on the top 27:10 Serve lettuce on the side 27:13 and there I have my perfect Mexican Feast! 27:16 Thank you for joining me on Cook 30 27:18 And I look forward to seeing you next time. |
Revised 2016-02-29